Dijon Pork Chops with Cabbage and Apples

Ah, the tender pork chops that have always held a special place in my heart. It all started with my fond childhood memories of relishing pork chops on a stick at the Iowa State Fair, feeling like a little redheaded warrior as I gleefully devoured every juicy bite. In my family, we take delight in preparing pork chops in various delightful ways – whether broiled, baked, grilled, or our absolute favorite, roasted on a sheet pan alongside red apple wedges and green cabbage ribbons. This delectable dish presents a lighter twist on a cherished Southern classic that has gracefully cascaded through generations, from my grandmother to my mother, and now to me.

I used Grey Poupon Dijon mustard in this recipe. Spicy brown mustard, stone ground mustard, honey mustard, or a combination of mustard and mayonnaise would work as well.

Speaking of Grey Poupon reminded me of the hilarious Wayne’s World video below. Did you ever do something similar when riding with your friends back in the day? LOL! And side note – did you catch the kind of car those guys were driving? My dad bought a green Pacer for my oldest brother’s first car! My brother installed a CB radio, and his handle was “Window Washer”. I kid you not!

Get ready for a tasty and fast meal that’s easy to make in just 30 minutes. The flavors will captivate your taste buds. Try this easy and quick recipe for a satisfying meal!

Robin Ward

Dijon Pork Chops with Cabbage and Apples

Savor the delicious blend of autumn flavors with this lightened-up twist on a Southern classic. On a single sheet pan, pork chops, cabbage, and apples come together harmoniously, offering a budget-friendly, speedy, and elegant dinner option.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: dinner, Main Course

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium head of cabbage, cored and sliced into wedges or ribbons.
• olive oil
• kosher salt
• freshly-ground black pepper
• 4-6 boneless, center-cut pork chops, each approx. 1-inch thick
• Dijon mustard, 1 generous tablespoon for each pork chop
• fresh or dried thyme, generous pinch for each chop

Equipment

• 1 sheet pan

Method

 

1. Spray a large sheet pan with non-stick vegetable spray.
2. Heat the oven to 425℉.
3. Spread the cabbage onto the sheet pan, and drizzle with olive oil and a spinkling of salt and pepper. Toss to coat.
4. Core and slice the apples (not too thin or you will wind up with applesauce). You can cut the apples in wedges if you want. Put apples in a bowl and season them with olive oil, salt and pepper.
5. Scatter the apples over the cabbage.
6. Roast in the preheated oven for 10 minutes.
7. Remove the pan from the oven. (Season the pork chops now with salt, pepper and thyme or after you smear the mustard on each one.) Arrange the pork chops between the apple wedges, and on top of the cabbage. Spread the top of each chop with the Dijon mustard. Then season each chop if you have not already done so.
8. Roast in the oven for 15-20 minutes, or until the thickest part of a chop registers 145℉ when poked with a meat thermometer. Don't overcook the chops! Let sit until juices recede – about 5 minutes.

Notes

This is a very versatile recipe. I have made it with onions and red pepper flakes.  Let me know in the comments if you made this recipe and how you changed it to suit your family’s tastes.  I’d love to hear from you!

For a great dining experience, I suggest serving this delicious mix of pork, cabbage, and apples hot, preferably with white wine or sparkling water. I’m sure you’ll enjoy it as much as we do.

I hope you give it a try! :)Robin